Method:
In a sautee pan, fry the garlic and onion in a little olive oil or cooking spray until transparent. Add the lentils and stir to combine. Add the wine and enough water to cover the lentils. Reduce heat to a slow simmer and cover. Stir occasionally, adding more water as the lentils absorb the added water. Continue with this until the lentils are soft. Season with salt and pepper to taste. Once the lentils are tender (approximately 45 mins) push to one side of the pan and place the fish on the other side. Add a little more water and cover to steam the fish. Steam for 2 mins, then flip the fish fillet over and steam a further 1 min. Remove the fish from the pan, and stir the spinach and tomato through the lentils. Season with salt

Serve the fish on top of a bed of the lentils with a wedge of lemon.

Calories in this dish are approximately 250-300, depending on the size of the piece of fish. Serves 1.